Hummingbird Cake - cooking recipe

Ingredients

4 medium ripe mangoes, pitted and peeled
1 1/4 cups (2 1/2 sticks) butter, softened
1 1/2 cups granulated sugar
2 tsp vanilla extract
5 None eggs, at room temperature
1 3/4 cups flaked coconut
2 1/2 cups self-rising flour, sifted
None None FOR THE SYRUP
3/4 cup granulated sugar
None None FOR THE FROSTING
8 tbsp (1 stick) butter, at room temperature
12 oz (1 1/2 pkg) cream cheese, at room temperature
2 cups powdered sugar, sifted
1 tsp coconut extract
1/2 tsp vanilla extract
2 cups flaked coconut

Preparation

Preheat the oven to 350\u00b0F. Grease a 9-inch springform pan and line with parchment paper, extending paper 1 inch above sides for handles. Puree mango flesh in blender until smooth. You need 3 cups of puree.
Place butter, sugar and vanilla in bowl of electric mixer. Beat on medium-high speed until light and creamy. Add eggs one at a time, beating well after each addition. Add 2 cups mango puree, coconut and 1 cup of the flour. Beat to combine. Add remaining 1 1/2 cups flour and mix to just combine. Spoon into prepared pan.
Bake for 1 hour 40 mins. Cover loosely with foil after 1 hour to prevent cake overbrowning.
Meanwhile, for the syrup, place 2/3 cup water, sugar and 1/2 cup mango puree in saucepan on medium heat. Cook for 2 to 3 mins, until sugar has melted. Remove from heat. Set aside to cool while cake is baking.
For the frosting, beat butter and cream cheese with electric mixer until smooth. Add powdered sugar and beat until light and fluffy. Add coconut and vanilla extracts and remaining 1/2 cup mango puree. Beat for few minutes until all ingredients are incorporated and frosting is fluffy.
Remove cake from oven and pour syrup through sieve over cake. Cool cake completely in pan.
Remove cake from pan and place on a platter. Halve cake horizontally. Spread 1/3 of frosting over bottom half of cake and sandwich together with top half.
Spread top and sides of cake with remaining frosting and decorate with coconut.